Dry tomato egg noodles
By VicentaLakin
Chongqing weekend. The sky is full of rain, which has not stopped since a few days ago. It's more than seven o'clock, customarily waking up and leaning quietly on the bed. How good would it be if you could have enjoyed this comfortable time? Make breakfast. Dry ketchup eggnogs, with pepper oil and white pepper powder, smell of fragrance. When they're done, they're all covered in ketchup juice, and they're broken and smelly。
Recipe Recommendations
- water surface appropriate amount
- tomato of 2
- eggs 1 piece
- cooking wine appropriate amount
- vinegar appropriate amount
- green onions appropriate amount
- tomato sauce appropriate amount
- Weijixian soy sauce appropriate amount
- white pepper appropriate amount
- salt appropriate amount
- shallots appropriate amount
- pepper appropriate amount
Steps for Dry tomato egg noodles
1
Tomato cuts a smaller roller, so the course can be more juicy。
2
The eggs go into the bowl, into half-drink wine, half-drink water and a few drops of vinegar, and go to the fragrances, and scatter them in full. Onions and onions cut flowers separately。
3
The hot pot is cold, the amount of oil can be increased appropriately, and the oil is hot enough to enter scattered eggs, spread out with chopsticks, and set up the spares. (Let's make it a little longer, so it'll be better to get fucked, and it'll hang on the noodles
4
In the pot, the oil is re-oiled, the onions are boiled, the fragrances are fragrances, the tomatoes are boiled out of juice, the ketchup is put in a tune, the two smelts are sour, the sauce is made up。
5
If the ketchup juice in the pot is small, it is possible to add a proper amount of water, to transfer salt, to add eggs, and when the water is released, the juice becomes thick。
6
Add a spoon of white pepper powder to the fragrance, and put fried tomato eggs in the bowl with small onions。
7
Hot oil in the pot, blow up the pepper for a while, blow up the smell of the pepper and leave the pepper behind。
8
Put hot oil on the onions. (This practice is different
9
The noodles are boiled in the open water, and when the water is cold, the eggs of tomatoes are poured on the noodles, and they are mixed。Dry tomato egg noodles Make Tips
Ps: 1. Quite a few seasonings are used. Sichuan peppercorn oil and ground pepper are rarely used in ordinary tomato and egg noodles, but they create a unique flavor here; it's up to your personal preference whether to include them. 2. Adding vinegar and water makes the eggs more tender, while cooking wine helps eliminate any off-odors. Stir-frying the scrambled eggs a little longer helps remove the smell better, and the crumbled eggs will also coat the noodles nicely. 3. The tomatoes I bought were quite sour, so I added ketchup to balance the acidity, and used premium light soy sauce to enhance the flavor and color. 4. If you are serving more people, increase the amount of tomatoes and eggs. The tomato and egg sauce must be reduced until thick, or simply don't add water at all, so it tastes good when tossed with the noodles. White pepper is added to remove odors and add aroma. 5. I used alkaline noodles, called "water noodles" (Shui Mian) in Chongqing; rinsing them in cold water removes the alkaline taste. — This is a relatively unique method. It's quite complex for me because usually, when I make tomato and egg noodles—whether dry or soup style—I simply stir-fry the tomatoes and eggs and lay them on top of the noodles. This method is a bit of a hassle, but the taste is really good. If you don't mind the trouble, give it a try.